Chinese Beef Noodle Soup (红烧牛肉面)
Omnivore's Cookbook
Omnivore's Cookbook
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  • 4 tablespoons vegetable oil 2 pounds beef chuck roast (or short ribs) 2 green onions 10 cloves garlic, smashed 2 pieces ginger, minced 1 teaspoon Sichuan peppercorn 3 tablespoons doubanjiang (spicy fermented bean paste) 3 tablespoons tomato paste 1/2 cup Japanese sake 2 tablespoons soy sauce 2 teaspoons brown sugar (or white sugar) 1/2 teaspoon curry powder 1/2 teaspoon cumin powder (Optional) 2 potatoes (or 1 daikon radish, or a few carrots) 4 servings noodles 4 servings Asian beef stock (or store bought beef stock) (Optional) Green salad leaves or blanched bok choy to garnish Instructions If you aren’t cooking the Asian beef stock as well, start by browning the beef. You can achieve this either in the oven or on the stove top. If you have already cooked my Asian beef stock recipe, skip ahead to step 5. To brown the beef in the oven, preheat oven to 400 degrees F (200 C). Cut beef into 1.5 to 2 inch chunks (about 4 to 5 cm). Spread the beef in a roasting pan. Spray a thin layer of oil onto the meat. Roast for 20 minutes. Take out the beef and flip. Cook until the beef turns to an even golden brown color, about 20 minutes. To brown the beef on stove top, heat a large heavy skillet with 2 tablespoons vegetable oil until hot. Add beef. Let cook without moving for a minute. Continue cooking until the bottom side turns golden. Flip to cook the other sides, until the beef is evenly browned. Transfer the cooked beef to a plate. Add 1/4 cup hot water to the baking tray (or the skillet). Scrape off the brown bits, so you can transfer them to the braising pot later. Heat a dutch oven (or a wok) with 2 tablespoons oil over medium heat until warm. Add green onion, garlic, ginger, and Sichuan peppercorn. Cook until the garlic turns a plate yellow color. Turn to medium low heat. Add doubanjiang and tomato paste. Stir and cook until the bean paste releases oil, 2 to 3 minutes. Add beef to the pot. Stir a few times to coat beef evenly with the sauce. Add back the brown bits from step 4, if any. Add 2 cups water, Japanese sake, soy sauce, brown sugar, curry powder, and cumin powder to the the pot. Stir to mix well. Turn to medium high heat. Cook until almost bringing to a simmer. Turn to low heat and cover. Let the beef cook at a very gentle boil until it starts to get tender, about 1 hour 20 minutes. Add veggies of your choice (potato, daikon radish, and/or carrot). Stir to mix well. Cover and cook until both the veggies and the beef turn tender, 20 to 30 minutes. You can cook the beef stew one day before serving, store it in an air-tight container in the fridge, and reheat right before serving. When you’re ready to serve the noodles, bring a large pot of water to a boil and cook the noodles according to the instructions. In another pot, add about 6 cups beef stock (add less stock plus water to dilute, if you’re using homemade condensed beef stock. Cook until bringing to a boil. Divide beef stock among 4 bowls for serving. Add a few spoonfuls of sauce from the braised beef. Taste the broth. It should be a bit salty and very rich. Add salt if necessary. Mix well. Add noodles, top with a few chunks of beef and veggies, and garnish with green onions and greens (if using). Serve as main immediately. 3.5.3208



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